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Summer Squash: Spinach Stuffed Squash

Source of Recipe

Telephone Pioneers - MS chapter


List of Ingredients

12 medium yellow squash, firm
2 packages (10 ounce each) frozen spinach, chopped
1 cup sour cream
1 tablespoon butter
seasoned salt
black pepper
cracker crumbs
grated parmesan cheese


Recipe

Cut squash in halves lengthwise; scoop out seeds and discard. Cook in salt water until tender. Cook spinach and drain well and squeeze out excess moisture. Combine spinach with sour cream, butter, salt, onion and pepper. Stuff squash; sprinkle with cracker crumbs and cheese. Bake at 325ºF for 30 minutes.